Mediterranean Chicken Bean And Pasta Soup Recipes

MEDITERRANEAN CHICKEN, BEAN AND PASTA SOUP

Steps:

• Heat oil in a large saucepan over med-hi heat.
• Add shallot, celery, and carrots.
• Saute until the veggies are beginning to soften, 2-3 minutes.
• Add chopped tomatoes with juice, broth, and bay leaves.
• Bring to a boil, then lower heat to med-low, partially cover and simmer for 20 minutes.
• Uncover soup, remove the bay leaves, add cooked chicken, beans and pasta.
• Increase the hea to med-hi and cook until the pasta is al dente, about 10 minutes.
• Season with salt and pepper, add 1/4 cup dinely chopped fresh parsleyndn 8 leaves fresh basil, thinly sliced.
• Garnish with grated parmesan cheese.
• Serve.

TUSCAN STYLE CHICKEN SOUP

Steps:

• Heat the oil in a large saucepan. Add the onion and cook for 10 minutes on a low-medium heat, stirring occasionally until softened.
• Add the garlic and thyme and cook for a further 2 minutes. Add the celery, carrots and potatoes, stir, then add in the chicken stock, salt and pepper. Bring to the boil, then simmer for 20 minutes.
• Add in the drained cannellini beans and cook for a further 5 minutes
• Add the shredded chicken and heat through for 2-3 minutes, then add the kale. Stir and simmer for 1-2 minutes until the kale has wilted. Test and season with more salt and pepper if needed.
• Divide between four bowls, topped with fresh parsley, grated parmesan and a couple of sprigs of fresh thyme. Serve with some toasted granary bread.

CHUNKY CHICKEN SOUP, MEDITERRANEAN STYLE

Steps:

• In a stockpot or 5-quart Dutch oven, heat the oil over moderate heat. Add the onion, green pepper, and garlic. Sauté until soft.
• Stir in tomatoes and juice, chicken stock, water, rice, and basil. Bring to a boil. Simmer gently, covered, for 10 minutes.
• Add carrots and cook about 5 minutes.
• Add chicken, green beans, and olives. Cook, uncovered, for 5 minutes until chicken is cooked through. Add black pepper.

MEDITERRANEAN CHICKEN SOUP

Steps:

• Season chicken with Greek seasoning and pepper. In a Dutch oven, saute chicken in oil until no longer pink; remove and set aside. Add green onions and garlic to the pan; saute for 1 minute. Add wine, stirring to loosen browned bits from pan., Stir in the broth, tomatoes, olives, capers, basil, oregano and chicken. Bring to a boil. Reduce heat; cover and simmer for 15 minutes. Return to a boil. Stir in orzo. Cook 8-10 minutes longer or until pasta is tender. Stir in lemon juice and parsley.

BEAN AND PASTA SOUP

Steps:

• Cook pasta according to package directions. Meanwhile, in a large nonstick saucepan, saute the celery, carrots and onion in oil for 5 minutes. Add garlic; cook 1 minute longer. Stir in the water, tomatoes, broth, basil, rosemary, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 10 minutes or until carrots are tender. , Drain pasta; stir into vegetable mixture. Add the beans; heat through. Stir in spinach; cook until spinach is wilted, about 2 minutes. Sprinkle with Parmesan cheese if desired.